French Mashed Potato (Pomme Purée)
This is the classic French mashed potato you will find in many high-quality French restaurants, often called pomme purée. It is smooth, buttery, and very indulgent, with a texture that feels refined and luxurious.
Equipment
- Potato Ricer
- Large Pot
- Fine Sieve (optional, for extra smooth mashed potatoes, see notes)
Ingredients
- 2 lbs Potatoes Peeled and Chopped
- ½ lb Butter Cubed
- ¼ cup Milk
- Salt to taste
Instructions
- Fill a large pot with water. Peel the potatoes, placing them in the water as you go to prevent browning. Once all the potatoes are peeled, drain the water and chop the potatoes into even pieces.
- Refill the pot with generously salted water and add the chopped potatoes. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, until softened. Drain well.
- Place the cubed butter and milk into the hot empty pot. Using a potato ricer, press the drained potatoes back into the pot over the butter and milk.
- Gently mix until smooth and creamy. Season to taste with salt.
Video
Notes
Extra Smooth Texture: For ultra-silky mashed potatoes, press the mixture through a fine sieve using a silicone spatula or the back of a ladle.
Made this recipe?I’d love to hear what you thought in the comments.